Carrot Souffle
This carrot souffle recipe is easy, because you don't have to deal with any of the fussy stuff you normally have to worry about with traditional souffle recipes. There is no need to separate eggs or try to keep the souffle from falling. This carrot souffle recipe is more like a carrot pudding, only not as sweet.Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 large egg
- 1/4 cup honey
- 1/2 cup evaporated milk
- 2 Tbsp. butter
Preparation:
- Preheat oven to 350 degrees F.
- Place carrots in a microwave-safe container with a lid. Cover with water, then place the lid on the container. (If the container doesn't have holes for steam to escape, leave the lid slightly ajar.) Heat on high 6-8 minutes or until carrots are tender.
- Drain carrots and transfer to a blender. Add remaining ingredients. Puree until smooth.
- Pour carrot puree into four 4 oz. ramekins. Place ramekins in a baking dish and pour hot water around them until it reaches halfway up the sides. Bake 40 minutes or until set.
